System for microorganism control

ABSTRACT

A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof in order to reduce the microorganism level thereofis provided wherein thenuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus ( 10 ) includes opposed banks of infrared heaters ( 38,40 ), with plural water application stations ( 48,50,52 ) along the length of the heater banks ( 38,40 ).

RELATED APPLICATION

The present application is a divisional of application Ser. No.11/366,667, filed Mar. 2, 2006, which is a continuation-in-part ofapplication Ser. No. 11/116,710, filed Apr. 28, 2005, both incorporatedby reference herein.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention is broadly concerned with improved method andapparatus for treatment of nuts to control and reduce the level ofpotentially harmful microorganisms thereon. More particularly, theinvention is concerned with such methods and apparatus wherein nuts aretreated by application of water to the surface thereof followed bysubjecting the nuts to infrared radiation sufficient to effectmicroorganism reduction; in preferred forms, the nuts are subj ected toplural cycles of moisturization/infrared radiation.

2. Description of the Prior Art

U.S. Pat. No. 6,003,244 (incorporated by reference herein) describesimproved tunnel-type infrared drying apparatus wherein a belt carrying aproduct to be dried is passed through an elongated drying ttmue equiptwith a series of infrared heaters. If desired, the belt has associatedagitators along the length thereof for agitating the product to ensureeven infrared drying.

It is known that nut varieties such as almonds can carry significantquantities of harmful microorganisms such as Salinonella enteritidis. Alarge proportion of almonds are roasted prior to consumption thereof,and this technique is generally deemed adequate for control of S.eniteritidis and other harrnfiul bacteria. However, significant amountsof almonds are not subjected to roasting and are used as food additivesand the like. In tle case of these urroasted nuts, the microorganismproblem remains largely unresolved and there has been no trulyefficient, cost-effective way of almond treatment.

SUMMARY OF THE INVENTION

The present invention overcomes the problems outlined above and providesa method of treating particulate material, particularly comestiblematerials, and specifically nuts, to reduce the level of microorganismscarried thereby, comprising the steps of first wetting the surface of 5the particulate material and thereafter subjected them to infraredradiation sufficient to reduce the microorganism level. WAlle nuts arethe preferred materials to be treated, the present invention, however,may be used to treat any kind of particulate material in order to reducethe level ofinicroorganisms present thereon. That nuts are particularlypreferred objects to be treated should not be seen as limiting the scopeof the present invention in any ma-nner. The following 10 descriptiongenerally refers to the treatment of nuts. It is understood that anykind of particulate material or particulate comestible material may besubstituted for the term “nuts” in this description.

In preferred forms, the nuts are subjected to successive treatmentcycles each involving application of water to the nuts with subsequentinfrared heating. Preferably, the water that is applied to the nuts iselectrolyzed-oxidizing (EO) water. EO water is created byelectrochemical disassociation of salt water into an acidic water streamand an alkaline water stream. Most commonly, the salt water is preparedby admixing sodium chloride into water (softened tap water ispreferred). EO water may be produced using an EO water generator, suchas an ROX20TA-U water electrolyzer available from Hoshizaki America,Inc., Peachtree City, Ga. In an EO water generator, a voltage is appliedacross an anode and cathode. Positive ions in the water (Na⁺ and H⁺) areattracted to the cathode and negative ions (Cl⁻ and OH⁻) are attractedto the anode. A stream is drawn offproximate the cathode area, producingalkaline or reducing water. Another streain is drawn off proximate theanode area, producing acidic or oxidizing water. The alkaline streamgenerally comprises an aqueous sodium hypochlorite solution having a pHof greater than about 8, more preferably between about 9-12, and mostpreferably between about 10-11.5. The acidic stream generally compriseshypochlorous acid and residual free chlorine. The amount of freechlorine in this stream is preferably at least about 1 ppm, morepreferably between about 5-75 ppm, and most preferably about 50 ppm. Theacidic stream presents a pH of less than about 5, niore preferablybetween about 1-4, and most preferably between about 2-3. Preferably,the nuts are treated with the EO water acidic stream.

EO water generally presents a relatively high oxidation-reductionpotential (ORP) when compared to otler kinds of water (i.e., distilledwater, tap water, deionized water, etc.). ORP is a measurement of theelectric potential in the EO water ORP is generally an indication oftlie ability of the oxidizers in the water to neutralize contaminants.Preferably, water from the alkaline stream presents an ORP of betweenabout −400 to about −1200 mV, more preferably between about −600 toabout −100 mV, even more preferably between about −700 to about −1000mV, and most preferably about −800 mV. The water from the acidic streampresents an ORP of at least about +650 mV, more preferably between about+700 to about +1500 mV, even more preferably between about +800 to about+1200 mV, and most preferably about +1100 mV.

Advantageously, the method is carried out in an apparatus that comprisesat least one elongated tunnel-type heater equipped with upper and lowerbanks of infrared heaters and at least one water application stationaxially spaced apart along the length of the apparatus. Preferably, theapparatus comprises a plurality of heaters and intermittent, axiallyspaced apart water application stations along the length of theapparatus.

In preferred processing, the nuts (e.g., almonds, peanuts, Brazil nuts,cashews, hazelnuts, macadamnias, pecans, pine nuts, pistachios, walnutsand mixtures thereof) are wetted by spraying, fogging or misting ofwater. This water application step is contrasted with the directapplication of steam. In the present invention, the water is preferablyapplied in the liquid state such as fine droplets formed by fogging,misting or spraying. In a particularly preferred embodiment, EO water isapplied to the nuts which are allowed to soak for a predetermined periodof time before being subjected to infrared radiation, which then heatsthe wettd nuts to a maxium temperature of at least 140° F. and morepreferably to at least about 170° F. Preferably, the step of subjectingthe nuts to infrared radiation begins no earlier than at least 2 minutesafter the beginning of the water application step. More preferably, thisperiod oftime is between about 2.5-5 minutes, and most preferablybetween about 3-4.5 minutes. During the period of time from thebeginning of the water application step to the start of the infraredradiation application step water may be continuously applied to thenuts, be applied initially to the nuts and then application of waterdiscontinued for the remainder of the period prior to IR treatment, orbe applied intermittently over this time period. It has been discoveredthat this “soaking period” may increase the effectiveness of thetreatment method and lead to the greatest reduction in microorganismlevels.

In any case, the processing should reduce the level of at least onemicroorganism carried by the nuts by a 4 log factor (at least about99.99%,) and more preferably by a 5 log factor (at least about 99.999%)as compared with the microorganism count of tie nuts prior toprocessing. Also, in preferred practice the nuts should be treated so asto achieve a nut water activity of from about 0.5-0.62.

In preferred embodiments, the present invention accomplishes a reductionin the level of microorganisms without the use of chemicals (other thanthose derived from sodium chloride which are produced during EO watergeneration) such as antimicrobial agents thereby eliminating thepossibility that the nuts could become contaminated. The presentinvention also effects the reduction in microorganism level without theuse ofionizing radiation such as X-rays and gamma rays therebyeliminating a radiation exposure concern expressed by a segment of thepublic. The present invention also accomplishes this stated goal withoutdirect exposure of the nuts to steam. Although relatively benign, theexposure of the nuts to steam can damage the skin of the nut, whereaswith the present invention such damage is avoided. Furthennore, themethod according to the present invention does not cause the nuts toretain a significant amount of moisture.

Preferred processing operations also provide significant economicadvantages over other forms of processing. Infrared radiation may besupplied though flameless, gas-fired catalytic heaters such as thosedescribed below or through electric infrared heaters. A supply of steamdoes not need to be provided thereby sign-ificantlyreducing the utilitycosts associated with heater operation. The use ofcostly antimicrobialchemicals and expensive ionizing radiation equipment can also be avoidedwith the present invention.

The most preferred processing apparatus is in the form of an elongatedtunnel-type heater comprising upper and lower opposed banks of infraredheaters, with a shiftable belt extending between the heater banks andoperable to carry nuts to be processed. Additionally, at least one (andpreferably a multiciplicity of) stations are provided along the lengthof the heater for deposition of water onto the nuts during passagethrough the tunnel-type heater device.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic view of an infrared heater having a plurality ofalternating heating and water application zones.

FIG. 2 is a schematic view of an infrared heating apparatus having aplurality of alternating heating and water application zones, with thewater application zones being supplied by an EO water generator.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

FIG. 1 schematically illustrates an infrared heater 10 useful in theinvention. The heater 10 includes a continuous, shifilable, perforatebelt 12 oriented to present an upper run 12 a and a lower run 12 b. Thebelt 12 is supported by nip rollers 14, 16, 18, 20 at respective ends ofthe upper run 12 a, and also by lower idler rollers 22, 24, 26, 28, 30,32. The nip roller sets 14, 16, 18, 20 are conventionally powered formoving the belt along the path indicated by arrows 34. As depicted, theupper run 12 a of belt 12 is supported and maintained in a generallyrectilinear fashion by means of transversely extending, axially spacedapart support rods 36.

The heater 10 includes an upper baik of infrared heaters 38 made up ofaxially spaced heater sections 38 a, 38 b, 38 c. Also, a lower infraredheater bank 40 is provided, again comprising heater sections 40 a, 40 b,40 c. The heater banks 38, 40 are in direct opposed relationship so asto define an elongated passageway 42 extending along the length of theheater and defining an entry end 44 and an exit end 46. Infrared heaters38, 40 can be flameless catalytic heaters such as those available fromCatalytic Industrial Group, Independence, Kans. or electric heaters. Theheaters preferably emit infrared radiation in a wavelength of about 2-7microns. As illustrated, the upper run 12 a of belt 12 extends along theentire length of passageway 42, approximately midway between theinfrared heater banks 38, 40.

The overall heater 10 includes, in the illustrated embodiment, tUeewater application stations 48, 50, 52. The station 48 is locatedadjacent passageway entry 44; the station 50 is between upper heatersections 38 a, 38 b and lower heater sections 40 a, 40 b; and station 52is located between upper heater sections 38 b, 38 c and lower heatersections 40 b, 40 c. Each of tme sections 48-52 is identical andincludes a shroud or casing 54 having a central opening 56theretlirough. The upper and lower peaked ends of shroud 54 are equippedwith downwardly and upwardly directed nozzles 58, 60 which are designedto provide a spray or mist of water onto thle upper and lower surfacesof belt run 12 a, respectively. The purpose of shroud 54 is tosubstantially contain the spray or mist of water applied to productpassing through the respective stations 48-52.

Finally, it will be seen that the heater 10 has an inlet device 62adjacent entry 44, for the purpose of depositing nuts 64 onto the uppersurface of belt run 12 a. Although not shown, the device 62 may beequipped with a rotary valve or other conventional expedient fordepositing a relatively even layer of nuts onto run 12 a during movementthereof.

In operation, nuts to be treated are deposited in device 62 and are inturn placed upon the upper surface of belt run 12 a. As the belt 12 ismoved, the deposited nuts pass in serial order through station 48, afirst infrared heating zone defined by upper and lower heater sections38 a, 40 a, station 50, a second infrared heating zone defined by upperand lower heater sections 38 b, 40 b, station 52, and finally through aterminal heating section defined by upper and lower heater sections 38c, 40 c. Upper and lower heater sections 38, 40 are employed to ensurethat substantially the entire surface of the nut is exposed to theinfrared radiation and provide the greatest possible microorganism kill.The treated nuts fall under the influence of gravity fromn belt run 12 aadjacent exit end 46, and are then conventionally collected on a coolingbelt or bin (not shown). While it may be possible to utilize overheadheaters only, it will be necessary to turn the nuts over at some pointduring the process. This would require multiple passes though the heaterwith agitation of the nuts between passes to ensure that substantiallyall surfaces of the nut were exposed to the infrared radiation.

FIG. 2 depicts apparatus 10 from FIG. 1 (with some parts removed forease of illustration) equipped with an EO water application system 100.System 100 includes an EO water generator 102 that is fluidly coupled toan EQ water reservoir 104. Reservoir 104 may be omitted provided thatgenerator 102 is capable of producing a sufficient supply of EO water ondemand. Reservoir 104, however, facilitates colitinuous operation ofapparatus 10 by ensuring the availability of sufficient quantities of EOwater. The EO water is then delivered from reservoir 104 to nozzles 58,60. As shown, the EO water is delivered by hydrostatic head pressure,however, it is certainly within the scope of the invention for deliveryto be accomplished by a pump mechanism.

As noted above, many variations to apparatus 10 can be envisioned thatare within the ability of those skilled in this art. For example, asingle water application station may be employed followed by a single IRheating station, provided the residence time in each station was ofsufficient duration to achieve the necessary reduction in microorganismlevels. The water application station(s) and heating station(s) may becontained within the same housing or could be located in separatehousings connected by a means for transporting the nuts therebetween.The embodiments of the present invention depicted in FIGS. 1 and 2should not be taken as limiting the scope of the invention in ary wayand are only exemplary of equipment capable of carrying out theinventive process set forth herein.

The goal of nut processing in apparatus 10 is to reduce the level ofpotentially harmful microorganisms canied by the as-received nuts. Ithas been found that sequential moistuiization of the nuts followed byinfrared heating tlrough a series of cycles will very materially reducethe microorganism levels. Moisturization has been found to activate themicroorganisms thereby placing them in a state most susceptible to beingkilled. As nuts generally contain very low amounts of internal moisture,microorganism activation is achieved by wetting the outer surface of thenuts prior to infrared radiation exposure. Generally speaking, it isdesirable to process nuts with at least three cycles of moisturizationand infrared heating, although such is not essential. In addition, ateach moisturization station, water should be added at a level of fromabout 0.05-0.2 g of water per grain of nuts to be treated, and morepreferably at 0.05-0.1 g of water per gram of nuts.

The infrared heaters should be operated so as to elevate the temperatureof the nuts sufficiently to kill a substantial fraction ofmicroorganisms on the nuts. In general, the nuts should exit the heaterat a temperature of at least about 140° F., and more preferably at atleast about 170° F. In terms of upper and lower temperatures, the nutsshould exit the heater at a temperature of from about 140-250° F. andmore preferably at about 170-230° F. The total residence time of thenuts within heater 10 should be on the order of from about 60-600seconds and more preferably of from about 200-600 seconds. The totalresidence time may be equally divided between the individual heatingsections, but this is not a critical factor. An advantage to using EOwater as a part of the treatment process is that the IR exposure tiinemay be reduced to between about 20-100 seconds, more preferably betweenabout 30-90 seconds, and most preferably between about 40-80 seconds.

The invention may be used for the treatment of virtually any variety ofnut, although nuts selected from the group consisting of almonds,peanuts, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts,pistachios, walnuts and mixtures thereof are preferred. The techniquesofthe invention are suitable for reducing or essentially eliminatingpotentially harmful microorganisms carried by the nuts, includingwithout limitation Salmonella enleritidis, Esclienichia coli, andStaphlylococctis ariretis.

EXAMPLES

The following examples set forth illustrative methods in accordance withthe invention, describing techniques for control of microorganisms onnuts. It is to be understood, however, that these examples are providedby way of illustration only, and nothing tlherein should be taken as alimitation upon the overall scope of the invention.

Example 1

In this example, almond samples were inoculated with Salmonellaentleritidis and treated by sequentially heating and water-misting theinoculated almonds. Thereafter, the degree of microorganism kill wasrecorded and compared with control samples.

In particular, Salmonella enteritidis PT30 obtained from the NationalFood Laboratory was used in this study. The microorganism was maintainedin phenol red agar media supplemented with sucrose (10.0 g/L) and sodiumthiosulfate (0.3 g/L). Ferric animonium citrate (0.5 g/L) was used asthe recovery medium in all experiments. Stomaching was done usingpeptone water and serial dilutions were also done using peptone water.

Cultures were prepared by inoculation into 35 mL of tryptic soy brothfollowed by incubation at 35° C. well into the stationary phase (18hours). The 18-hour culture was then used to inoculate seven TSA plates(100×15 mm) to produce a bacterial lawn after incubation for 24 hours at35° C. Approximately seven plates were needed for 400 g almond sainples.A 4 mL aliquot of 0.1% peptone was used to loosen the bacterial lawnwith a sterile spreader. All of the inocula fromr all plates were pooledand mixed thoroughly.

Three 400 g almond sanples were weighed into individual sterile bags.The almonds in each bag were then inoculated with 25 mL of theabove-described inoculum by pipetting the inoculum solution over thealmonds in the bags. The bags were closed and shaken by hand for 60seconds. Sterile aluminum foil was placed on trays and filter paperplaced on top of the foil. The almonds from the respective bags werethen poured onto the trays, and the trays were stored for 24 hours at24±1° C. in order to dry the almonds. Thereupon, eight 100 g almond testsamples and one 25 g almond control sample were transferred into sterilebags and shipped to the processing site underrefrigerated conditions. Abacterial count was taken on the control sample as of the day ofinoculation, the day of plating, and the day of treatinent of the eighttest samples.

The eight 100 g inoculated samples (having an initial temperature offrom about 68-71° F.) were pulse-heated in a flameless catalyticgas-fired infrared heater firom top and bottom which was pre-heated forabout 30 minutes before processing of the samples. Each 100 g sample wasinitially mixed with approximately 5 g of water prior to the first pulseand then again prior to each succeeding pulse. The infrared heater wasoperated for dwell times as follows: 150 seconds/7 pulses; 135 seconds/6pulses; 100 seconds/4 pulses; 85 seconids/5 pulses; 105 seconds/5 pulsesand 110 seconds/5 pulses. Upon heating through the total residence time,the processed nuts had a temperature of from about 200-250° F. Theheated nuts were then cooled to about 100° F. using an industrial fanfor approximately 2.5 minutes. The inoculated, heat treated almonds werethen placed in sterile bags and chilled immediately in ice. The bagswere then placed in a refiigerator for one hour and were shipped underrefrigerated conditions for laboratory analysis. All temperatures weremeasured using a hand-held infrared themiometer prior to entering theheater and after exiting from the heater.

The following tables set forth the parameters of the infrared heatingtests using the eight 100 g inoculated samples, as well as results forwater activity and moisture, and final reduction in bacterial count.TABLE 1.1 Test #1 Parameters Time Temp of almonds Total residence Tempof almonds between Cycle entering the time in oven exiting the Ovencycles Number Oven (° F.) (sec) (° F.) (sec) 1 69 50 230 32 2 148 20 25028 3 160 15 230 45 4 140 15 245 45 5 145 15 210 32 6 150 20 240 37 7 14015 220 n/a

TABLE 1.2 Test #2 Parameters Time Temp of almonds Total residence Tempof almonds between Cycle entering the time in oven exiting the Ovencycles Number Oven (° F.) (sec) (° F.) (sec) 1 68 50 220 21 2 150 20 25028 3 168 15 200 33 4 140 15 230 34 5 140 15 200 45 6 145 20 220 n/a

TABLE 1.3 Test #3 Parameters Temp of Total Temp of almonds residencealmonds Cycle entering the time in oven exiting the Time between NumberOven (° F.) (sec) Oven (° F.) cycles (sec) 1 70 50 250 25 2 140 20 23032 3 140 15 240 22 4 150 15 220 37 5 150 15 230 24 6 135 20 250 22 7 15015 240 n/a

TABLE 1.4 Test #4 Parameters Time Temp of almonds Total residence Tempof almonds between Cycle entering the time in oven exiting the Ovencycles Number Oven (° F.) (sec) (° F.) (sec) 1 69 50 240 13 2 170 20 26017 3 170 15 230 18 4 170 15 245 n/a

TABLE 1.5 Test #5 Parameters Time Temp of almonds Total residence Tempof almonds between Cycle entering the time in oven exiting the Ovencycles Number Oven (° F.) (sec) (° F.) (sec) 1 69 50 250 10 2 168 20 23014 3 170 15 210 20 4 150 15 250 n/a

TABLE 1.6 Test #6 Parameters Time Temp of almonds Total residence Tempof almonds between Cycle entering the time in oven exiting the Ovencycles Number Oven (° F.) (sec) (° F.) (sec) 1 71 40 190 17 2 140 15 19018 3 150 10 190 19 4 140 10 220 18 5 135 10 200 n/a

TABLE 1.7 Test #7 Parameters Time Temp of almonds Total residence Tempof almonds between Cycle entering the time in oven exiting the Ovencycles Number Oven (° F.) (sec) (° F.) (sec) 1 70 45 230 150 2 150 15220 14 3 140 15 230 19 4 150 15 190 21 5 140 15 220 n/a

TABLE 1.8 Test #8 Parameters Temp of Time almonds Total residence Tempof between Cycle entering the time in oven almonds exiting cycles NumberOven (° F.) (sec) the Oven (° F.) (sec) 1 72 45 220 23 2 155 15 220 19 3170 15 230 20 4 140 20 220 22 5 150 15 210 n/a

The following Tables 2 and 3 set forth the bacterial count reduction inthe treated almonds versus the control, and also the water activity andmoisture results. TABLE 2 Salmonella enteritidies PT30 Results LogReduction Log (compared to Sample Description CFU/g Values* Control)Inoculated Control (Day 0) 31310000000 8.5 n/a Inoculated Control (dayof 260000000 8.4 n/a experiment) Processed Samples (includes totalexposure time to infrared heating) Test #1 (150 seconds) 15 1.2 7.2 Test#2 (135 seconds) 10150 1.0 4.4 Test #3 (150 seconds) <10 <1.0 >7.4 Test#4 (100 seconds) 13150 4.1 4.3 Test #5 (100 seconds) 60 1.8 6.6 Test #6(85 seconds) 11600 4.1 4.3 Test #7 (105 seconds) 340000 5.5 2.9 Test #8(110 seconds) 120 2.1 6.3*Log average CFU/g. Values were obtained by calculating the averageCFU/g for each set and then taking the log of this number.

TABLE 3 Water Activity and Moisture Results Water Log Reduction SampleDescription Activity (compared to Control) Uninoculated Control 0.5055.23 Inoculated Control (Day 0) 0.531 n/a Inoculated Control (day of n/an/a experiment) Processed Samples (includes total exposure time toinfrared heating) Test #1 (150 seconds) 0.549 n/a Test #2 (135 seconds)0.657 n/a Test #3 (150 seconds) 0.590 n/a Test #4 (100 seconds) 0.583n/a Test #5 (100 seconds) 0.588 n/a Test #6 (85 seconds) 0.642 n/a Test#7 (105 seconds) 0.603 n/a Test #8 (110 seconds) 0.615 n/a

Eexample2

In this example, the effectiveness of treating almonds inoculated withSalmonella Enteritidis phage type 30 (SEPT30) with the acid portion ofEO water, infrared radiation exposure, and a combination thereof wasstudied.

Preparation of Inoculum

Fresh cultures of SEPT30 were revived from a frozen stock culturemaintained at −80° C. by sub-culturing onto tryptic soy agar (TSA) fromBecton BD Diagnostic Systems, Sparks, Md. and incubating for 24 hours at35° C. A single isolated colony was transferred into tryptic soy broth(TSB) and incubated for 24±2 hours at 35±2° C. A subsequent looptransfer and overnight incubation at 35±2° C. was performed. Theovernight culture was used to inoculate 150 mm×15 mm TSA plates toproduce a bacterial lawn after incubation for 24±2 hours at 35 ±2° C.Three plates were prepared per 400 g batch of almonds. Followingincubation, approximately 8-9 ml of 0.1% peptone was added to each largeplate. The bacterial lawn was loosened with a sterile spreader and asterile pipette was used to collect the loosened cell suspension(approximately 25 ml). Prior to inoculating the almonds, the appropriatenumber of 25 ml suspensions were pooled and thoroughly mixed for aminimum of one minute.

Inoculation of Raw Almonds

Raw almonds were inoculated by adding 400 g of almonds into a sterileplastic polyethylene bag with 25 ml of the pooled Salmonella inoculum.The bag was then closed and shaken by hand through inversion for 60seconds. Almonds were poured out of the bag and spread onto two sheetsof 46×57 cm filter paper (Fisherbrand Qualitative P8, Fisher Scientific,Pittsburgh, Pa.), and folded in half. The filter paper was placed on ametal drying rack and placed inside a large plastic tub. The almondswere dried for 24±2 hours at 24±2° C. with the lid ajar. bioculateddried almonds were separated into 100 g sub-samples for use in thetrials below.

Treatment of Almonds

Inoculated almonds were treated using an electrolyzed oxidized (EQ)water sanitizer and dried for 40 seconds (20 seconds exposure to heatfollowed by shaking followed by an additional 20 seconds exposure toheat) using a gas catalytic infrared heater supplied by CatalyticIndustrial Group. A total of three trials were performed using differentlengths of exposure to the EO water (3.5, 4, and 4.5 minutes). Lengthsof exposure were randomized to reduce the effect of possibleexperimental variables, such as oven temperature or ambient almondtemperature. After treatment, almonds were cooled using an air dryer.Temperature measurements were taken before treatment, after heating andafter cooling using an infrared thermometer. After cooling, the almondswere aseptically transferred to sterile sample bags for transport to thelab. Three replicates ofeach trial wereperformed and are designatedT1-T9. The temperature data observed during these trials are shown inTable 4. TABLE 4 Pre- Post- Post- Post- Treatment Treatment DryingCooling Trial (° F.) (° F.) (° F.) (° F.) 3.5 min EO, IR Dry (T1) 69.365.6 188.8 88.3 3.5 min EO, IR Dry (T2) 69.6 67 172.4 89.2 3.5 min EO,IR Dry (T3) 72.4 68 155.7 87.5 4 min EO, IR Dry (T4) 69.7 67.2 177.2 864 min EO, IR Dry (T5) 71.1 67.8 163.7 88.1 4 min EO, IR Dry (T6) 72.567.2 188.4 87.9 4.5 min EO, IR Dry (T7) 69.1 63.5 174 85.3 4.5 min EO,IR Dry (T8) 69.9 66.6 184.4 89.4 4.5 min EO, IR Dry (T9) 71.5 67.5 163.789.9

Five supplemental trials were performed to assess the separateperformance of each portion of the procedure. In trials ST10-ST12, a 100g sample of almonds was exposed to EO water for four minutes and thenair dried to determine the effects of EO water exposure. Another 100 gsample of almonds was pre-treated with sterile water and then driedusing the IR oven as above to determine the effects of IR exposure alone(trials ST13-ST15). A 100 g sample of almonds was pre-treated withalkaline EO water and then dried using the IR oven as above to determinethe effects of alkaline EO water exposure as opposed to acid EO waterexposure (trials ST16 and ST17). A fourth sample of almonds was exposedto alkaline EO water followed by acid EO water and then air dried todetermine if any additive effects of the combination could be observed(trials ST18 and ST19). Finally, a sample of alinonds was exposed to EOwater and dried in a conventional oven to determine the effects ofheating without TR exposure (trials ST20 and ST21). Samples from eachtrial were cooled and packaged as described above for transport to thelab. The temperature data observed during these supplemental trials isshown in Table 5. TABLE 5 Pre- Post- Post- Post- Treatment TreatmentDrying Cooling Trial (° F.) (° F.) (° F.) (° F.) 4 min EO, Air Dry(ST10) 71.9 64.1 n/a 71.8 4 min EO, Air Dry (ST11) 72.9 64  n/a² 73 4min EO, Air Dry (ST12) 72.9 67 n/a 71.9 4 min DI, IR Dry (ST13) 72.465.6 171.3 86.3 4 min DI, IR Dry (ST14) 73.4 68 188 87.5 4 min DI, IRDry (ST15) 73.3 67.8 187.7 82.2 4 min Alkaline EO, 73.1 67.2 171.7 86.4IR Dry (ST16) 4 min Alkaline EO, 73 67 165.2 88.5 IR Dry (ST17) 4 minAlkaline + 73.3 65 n/a 73.3 Acid EO, Air Dry (ST18) 4 min Alkaline +72.2 63.8 n/a 76.1 Acid EO, Air Dry (ST19) 4 min EO, Conventional 74.869.1 n/a 90.1 Dry (ST20) 4 min EO, Conventional 74 67.9 n/a 88.7 Dry(ST21)

In addition to the trials above, inoculated, non-treated samples weretransported to the lab to detenrnine actual pre-treatment inoculumlevels.

Enumeration of Salmonella

Almonds to be assessed for pathogen were added to an equal volume (100 gto 100 ml) of Butterfield's phosphate buffer (BPB). Samples were shakenvigorously 50 times in a 30 cm arc and after standing for five minuteswere shaken and additional five times before serial dilution andplating. Samples were plated at appropriate dilutions in duplicate usinga spiral plater (Spiral Biotech Autoplate 4000) onto TSA and XLT4 Agar.Plates were counted after incubation at 35±2° C. for 24±2 hours on anautomated counting system (Advanced Instruments 510 using Q Count ™software, version 1.5). Counts obtained from treated samples werecompared with counts friom non-treated samples to determine thereduction in SEPT30.

Plate count data for the untreated trial is shown in Table 6, includingreplicate, raw count (in CFU/g) for each media used, average count, andthe log₁₀ of the average. Each almond trial is displayed in Table 7. Logreduction of Salmonella is summarized by exposure time in Table 8. TABLE6 Sample XLT4-1 XLT4-2 Average¹ Log₁₀ TSA-1 TSA-2 Average¹ Log₁₀Untreated-1 22,400,000 31,500,000 26,950,000 7.43 34,200,000 69,000,00051,600,000 7.71 Untreated-2 46,800,000 36,800,000 41,800,000 7.6251,500,000 32,200,000 41,850,000 7.62 Untreated-3 14,600,000 19,200,00016,900,000 7.23 29,200,000 98,000,000 63,600,000 7.80 Overall Average28,550,000 7.46 52,350,000 7.72¹Reported as CFU/g

TABLE 7 Trial EO Exposure XLT4-1 XLT4-2 Average¹ Log₁₀ Reduction TSA-1TSA-2 Average¹ Log₁₀ Reduction T1 3.5 min   119 715 417 2.62 4.84 161663 412 2.61 5.0 T2 3.5 min   930 1,520 1,225 3.09 4.37 964 238 601 2.784.94 T3 3.5 min   908 411 660 2.82 4.64 628 1,130 879 2.94 4.77 T4 4 min101 114 108 2.03 5.42 173 709 441 2.64 5.07 T5 4 min 119 115 117 2.075.39 141 631 386 2.59 5.13 T6 4 min 122 506 314 2.50 4.96 140 607 3742.57 5.15 T7 4.5 min   163 83 123 2.09 5.37 137 79 108 2.03 5.69 T8 4.5min   29 136 83 1.92 5.54 72 76 74 1.87 5.85 T9 4.5 min   120 74 97 1.995.47 211 63 137 2.14 5.58 ST10 4 min 4,770,000 818,000 2,794,000 6.451.01 5,640,000 6,060,000 5,850,000 6.77 0.95 ST11 4 min 3,070,000818,000 1,944,000 6.29 1.17 1,160,000 889,000 1,024,500 6.01 1.71 ST12 4min 2,410,000 3,470,000 2,940,000 6.47 0.99 5,850,000 2,040,0003,945,000 6.60 1.12 ST13 4 min 157,000 78,800 117,900 5.07 2.38 419,00092,400 255,700 5.41 2.31 ST14 4 min 241,000 61,400 151,200 5.18 2.28459,000 70,400 264,700 5.42 2.30 ST15 4 min 336,000 52,300 194,150 5.292.17 358,000 89,400 223,700 5.35 2.37 ST16 4 min 79,200 17,900 48,5504.69 2.77 226,000 38,500 132,250 5.12 2.60 ST17 4 min 25,100 22,50023,800 4.38 3.08 59,800 66,400 63,100 4.80 2.92 ST18 4 min 580,000358,000 469,000 5.67 1.78 666,000 511,000 588,500 5.77 1.95 ST19 4 min1,070,000 204,000 637,000 5.80 1.65 2,880,000 603,000 1,741,500 6.241.48 ST20 4 min 217,000 102,000 159,500 5.20 2.25 157,000 828,000492,500 5.69 2.03 ST21 4 min 149,000 102,000 125,500 5.10 2.36 849,000343,000 596,000 5.77 1.94¹Reported as CFU/g

TABLE 8 XLT4 Reduction XLT4 TSA Reduction TSA Overall Replicate 1Replicate 2 Replicate 3 Average Replicate 1 Replicate 2 Replicate 3Average Average Standard Tests Exposure Averages: 3.5 min 4.84 4.37 4.644.61 5.10 4.94 4.77 4.94 4.78   4 min 5.42 5.39 4.96 5.26 5.07 5.13 5.155.12 5.19 4.5 min 5.37 5.54 5.47 5.46 5.69 5.85 5.58 5.71 5.58Supplemental Tests: EO Water plus Air Dry 1.01 1.17 0.99 1.05 0.95 1.711.12 1.26 1.16 Sterile Water plus IR 2.38 2.28 2.17 2.28 2.31 2.30 2.372.33 2.30 EO Alkaline plus IR 2.77 3.08 2.92 2.60 2.92 2.76 2.84 EOAlkaline + EO Acid 1.78 1.65 1.72 1.95 1.48 1.71 1.72 EO Water plusConv. Oven 2.25 2.36 2.30 2.03 1.94 1.99 2.14

The data for the standard test shows a strong correlation between EOwater exposure time and log reduction of Salmonella in the almonds. Thealmonds treated with EO water for the longer exposure times demonstratedthe highest overall reduction in Salmonella levels. For the supplementaltests, the greatest average reduction in Salmonella was achieved withthe EO alkaline water followed by IR drying. However, thlis reductionwas still more than two orders of magnitude less than that experiencedin the standard tests.

There was no noticeable increase in undesirable physical characteristicsof the almonds (such as blistering, bleaching, etc.) after the EO watertreatment or IR heating. The moisture level of the almonds beforetreatment was 3.21%. After treatment, the moisture level was measured tobe 4.03%, a gain of 0.82%.

1. An apparatus for processing of nuts comprising: at least one conveyoroperable to carry nuts to be processed through the apparatus; a sourceof electrolyzed-oxidizing (EO) water; at least one water station alongthe length of said apparatus operable to deposit EO water onto said nutsduring passage thereof through the apparatus; and at least one heaterstation located downstream of said at least one water station andcomprising upper and lower opposed banks of infrared heaters.
 2. Theapparatus of claim 1, said source of EO water comprising an EO watergenerator.
 3. The apparatus of claim 2, said source of EO water hurtliercomprising an EO water reservoir fluidly coupled with said EO watergenerator.
 4. The apparatus of claim 1, including a plurality of saidwater stations spaced along the length of said apparatus.
 5. Theapparatus of claim 1, said at least one conveyor comprising a perforatebelt extending between said at least one water station and said at leastone heater station.